Sweet Potato Loaves Recipe
Sweet Potato Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My husband and I are missionaries in Brazil, where sweet potatoes are a staple food. I make this recipe often to share with the local people, and it is always a big hit," pens Joyce Randolph from her home base in Canton, Maine.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup cold mashed sweet potatoes
  • 2 tablespoons milk
  • 1/4 cup raisins

Directions

In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder, cinnamon, ginger and salt; add to creamed mixture just until blended (batter will be thick). Combine sweet potatoes and milk; stir into batter until blended. Fold in raisins.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
Editor's Note: An 8-in. round baking pan may be used instead of the loaf pans. Bake for 20-25 minutes.
Originally published as Sweet Potato Loaves in Country Woman September/October 2003, p36

Nutritional Facts

1 slice: 162 calories, 5g fat (3g saturated fat), 34mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup cold mashed sweet potatoes
  • 2 tablespoons milk
  • 1/4 cup raisins
  1. In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder, cinnamon, ginger and salt; add to creamed mixture just until blended (batter will be thick). Combine sweet potatoes and milk; stir into batter until blended. Fold in raisins.
  2. Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
Editor's Note: An 8-in. round baking pan may be used instead of the loaf pans. Bake for 20-25 minutes.
Originally published as Sweet Potato Loaves in Country Woman September/October 2003, p36

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